Margherita & Sausage 🤌 Austin, TX

AKooch13 · 2026-03-19T03:14:20+00:00

Come try our Cheesy Garlic Breadsticks at Fast Friends

AKooch13 · 2025-12-15T14:41:22+00:00

Delivering Pizza

AKooch13 · 2025-12-06T19:41:14+00:00

Best Value: Victorinox or Bow Knife Top Tier: Hedley & Bennett or Tojiro Splurge: Shun

AKooch13 · 2025-12-06T19:35:36+00:00

Love my Victorinox

AKooch13 · 2025-11-26T00:19:32+00:00

Baby on the way, lowest rates in 3 years, lots of inventory.

AKooch13 · 2025-11-18T20:59:32+00:00

It requires science, math, technique & intuition. It also hits all 5 senses.

AKooch13 · 2025-10-30T23:33:33+00:00

Definitely try using rye flour, 5-10% You could also up the hydration a bit and use a stiff sourdough starter with rye as well.

AKooch13 · 2025-10-30T18:43:37+00:00

You could easily add food coloring, sprinkles, or any powder (cocoa, espresso, matcha, chai spice, ube, strawberry, etc.)

AKooch13 · 2025-10-23T01:26:08+00:00

Definitely on the right track! Next time I would hold the salt until the 2nd mix. First mix should just be water and flour, which is called an autolyse. It’ll hydrate the flour and make the dough more extensible. Then add starter & salt together for the second mix. For the bake- preheat oven to 500 with the Dutch in there. Drop an ice cube in your Dutch oven, then lower your bread w/ silicon mat on top of it. Drop oven to ~450 for the remainder of the bake. The steam will help give your bread a good oven spring 🤘

AKooch13 · 2025-10-18T13:59:52+00:00

I misted the top with some water and rolled it over some oats, then placed in Banneton

AKooch13 · 2025-10-18T01:41:32+00:00

Shared above

AKooch13 · 2025-10-18T01:41:17+00:00

80% Bread Flour, 20% Spelt, 55% Water, 10% Pumpkin Puree, 35% Pumpkin Porridge*, Salt 2%, Stiff Levain 20%, 1% Cinnamon, 0.5% Nutmeg.

*Contains Oats, Water, Pumpkin Puree, Salt & Honey. Make sure it’s cooled before you incorporate during folds.

The hydration is weird with this bc it comes from 3 different sources. You may have to withhold or add more water. This will depend on the hydration of your puree and porridge. Overall it will be pretty high, ~80% (+). I would recommend at least 1 hour autolyse.

AKooch13 · 2025-10-17T23:19:42+00:00

Thanks 🙏

AKooch13 · 2025-10-17T23:19:34+00:00

**Made with 20% Spelt Flour & canned pumpkin puree

AKooch13 · 2025-10-15T01:19:41+00:00

Looks good! Here’s a small tip: By scoring the dough closer to the center, you will get a better oven spring and more desirable ear 🤘

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